Paleo Lime Meringue Pie

Paleo Lime Meringue Pie is a healthful version of the Key Lime Pie that we’re used to seeing. Although Key limes are grown in other places, they are named after the Florida Keys, where they once flourished.

Gluten-Free, Dairy-Free Lime Meringue Pie

Florida Keys

Charlie and I do hope to drive our RV to the Florida Keys someday. We’ve been to Florida many times but never driven south of Miami. Our son and his lovely wife live in northern Florida, so we’re most familiar with that area. It’s a long drive all the way down and through to Key West – 12 1/2 hours one way, according to Google Maps. I’m sure it’s beautiful, though! That could be a two-day trip each way with our truck and trailer. But really, to take time to explore any interesting sites along the way, it would be better to take three days for the trip. So, three days down and three days back – that’s a week we must plan to add onto a Florida visit sometime soon!

Lime Meringue Pie

I’m calling this Lime Meringue Pie, because I didn’t actually use Key limes to make it. I used Persian limes, the ones that are more commonly found in our stores. You can use whichever kind you prefer. Just be sure to measure the juice, so you’re using the right amount either way. Key limes are small, so you’ll need more of them.

I’ve tried this recipe with both freshly squeezed lime juice and bottled lime juice. Fortunately, I tried the fresh juice first and was happy with the filling from the start. When I wanted to tweak the pie crust in a second testing and the store was out of limes, I bought a bottle of lime juice. Then, I used it again for the third test, because I had it in the fridge and I knew that I was satisfied with the filling. If I had tried this recipe with the bottled juice first, I don’t think you’d be seeing it today. There’s that much difference! The pie takes only a couple of decent-size limes, but you need to use fresh ones!

In a food processor, pulse pecans until they are about the size of sesame seeds.

Add almond meal, coconut flour, and salt. Pulse to combine.

Add honey, coconut oil, and egg. Blend until mixture is combined and starts to ball up, pulling away from the sides of the bowl.

With a flat spatula and wet hands, press the crust mixture onto the bottom and sides of a 9-inch pie plate.

Bake in preheated oven for 10 minutes.

Filling

Meanwhile, puree all four filling ingredients in blender. Leave the egg whites at room temperature in a mixing bowl for the meringue topping.

Carefully pour filling into baked pie shell.

Bake for an additional 30 - 40 minutes, until the filling is just beginning to set up around the edges, but the crust is not being overdone.

Topping

About five minutes before the filling has finished baking, beat egg whites until soft peaks form. Sprinkle on the tablespoon of raw sugar, and continue beating until stiff peaks form. Pipe or spoon the meringue around the edge of pie.

Bake for an additional 20 minutes until the meringue has nicely browned.

I’ve only been to Florida once, and we went all the way down to the keys, it’s worth doing! I think I had key lime pie every day while there 🙂 Your pie looks amazing and I can’t wait to try it. It’s a perfect treat for a gluten sensitive friend. (If I don’t eat it all first :-))

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You've come to the right place for nutritious, gluten-free recipes made simply with whole foods. Cathy is an experienced home cook who shares delicious recipes easy enough to make in an RV and helps you to navigate gluten-free travel.